Toad in the Hole

By cprzybyl

Ingredients

• 4 tbsp. unsalted butter
• 2 large yellow onions, sliced
• 1 cups plus 1 tbsp. flour
• 2 cups beef stock
• ⅓ cup madeira wine
• tsp. Worcestershire sauce
• Kosher salt and freshly ground black pepper, to taste
• 2 tsp. dry mustard
• 1 cups milk
• 3 eggs, lightly beaten
• 8 tbsp. rendered bacon fat
• 6 slices prosciutto
• 6 large pork sausages

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

1. Make onion gravy: Heat butter in a 4-qt. saucepan over medium-low heat; add onions, and cook until golden brown, about 40 minutes. Stir in 1 tbsp. flour; add stock, madeira, and Worcestershire. Bring to a boil; cook for 5 minutes. Season with salt and pepper. Set gravy aside.
2. Heat oven to 425. Whisk remaining flour, mustard, and pepper in a bowl. Whisk in milk and eggs; let rest for 15 minutes. Pour 6 tbsp. bacon fat into a 9″ 11″ baking dish; heat in oven for 10 minutes. Heat remaining bacon fat in a 12″ skillet over medium heat. Wrap 1 slice prosciutto around each sausage; place in skillet, and cook until browned all over, about 8 minutes. Pour batter into hot baking dish; arrange sausages in dish, and bake until golden, 2530 minutes. Serve with gravy.
Toad in the Hole